Simply fabulous! I used the starter by the same cook, Becky Richardson, that has potato flakes rather than flour, let my dough rise over night, kneaded for 10 minutes and formed two loaves. I had to let the loaves rise for two hours in order for them to double in size, then baked them. At 350 degrees, my loaves browned a little faster than I would have liked. Next time I will set my oven to 300 degrees. This bread was awesome and I have never made sourdough bread before. This will become a staple for my family, everyone loved it.
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Simply fabulous! I used the starter by the same cook, Becky Richardson, that has potato...